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La Belle Cuisine - Index - Recipes from Commander's Palace

Fine Cuisine with Art Infusion

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~ Mark Twain, 1884

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La Belle Cuisine

New Orleans, Louisiana
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Blakeway, James
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Appetizers

Pickled Shrimp
Onion-Crusted Fried Chicken Salad
Blue Cheese Dressing

Breakfast

Andouille and Pepper Farmer-Style Omelet
Eggs Creole
Eggs Jeanette
Eggs Louis Armstrong
Eggs Sardou
Omelet Pontalba

Entrées

Catfish Pecan with Lemon Thyme Pecan Butter
Crawfish Maque Choux
Crispy Roast Duck with Roasted Vegetables and
Orange Brandy Sauce
Oyster Po' Boy à la Commander's Palace
(Corn-Fried Oysters with Horseradish Cream)
Jambalaya
Roast Pork Loin with Winter Root Vegetables
Salt-Crusted Whole Baked Redfish
Sautéed Catfish with Greens, Creole Sauce,
and Hush Puppies
Seafood Jambalaya
Shoestring Potato-Crusted Lyonnaise Fish
Shrimp and Fettuccine
Shrimp and Tasso with 5-Pepper Jelly
Stewed Creole Tomatoes and Shrimp
Veal Chop Tchoupitoulas
(includes Veal Stock and
Creole Meat Seasoning)

Side Dishes and Vegetables

Creole Roasted Ratatouille
Creole-Style Boiled Rice
Honey-Roasted Mashed Opelousas
Sweet Potatoes
Hush Puppies
Roasted Garlic and Buttermilk
Mashed Potatoes
Roasted Cauliflower
Pear Parsnip Purée

Desserts

Bananas Foster Shortcake
Bread Pudding Soufflé with Whiskey Sauce
Chocolate Fudge Sheba with
Crème Anglaise
Chocolate Molten Soufflé
Chocolate Soufflé Cakes with
White Chocolate Sauce
Citrus Pound Cake
Creole Bread Pudding
Kahlúa Mousse Cake
Lemon Flan
Sour Cream Pecan Coffee Cake
Strawberry Shortcake

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La Belle Cuisine

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